Nature is the glass reflecting God, as by the sea reflected is the sun, too glorious to be gazed on in his sphere.
- Young, English Poet and Dramatist (1683-1765)
Political Rehab, Day 1: Reporting here on my first day in Political Rehab, and right off the bat, I see a story about a Democrat senator who’s introducing legislation to start taxing Internet sales but no way am I going to touch that one and slip up on my very first day.
An Australian business called The Chilli Factory is laying claim to having developed the hottest chilli in the world.
The fiery Trinidad Scorpion Butch T registers 1,463,700 Scoville heat units, placing it ahead of the current leader recognised by Guinness World Records, the Naga Viper, which comes in at 1,382,118. Jalapenos measure about 2500-5000 and the hottest Tabasco is 30,000.
“They’re just severe, absolutely severe,” says Marcel de Wit, The Chilli Factory co-owner. “No wonder they start making crowd-control grenades now with chillies. It’s just wicked.”
Top 10 hottest chilli varietal groups with their Scoville unit ratings:
1. Trinidad Scorpion Butch Taylor (1,463,700)
2. Scorpion cultivars and Naga Viper Chilli (1,250,000 to 1,350,000)
3. Chocolate 7-pod and Infinity Chilli (1,200,000 to 1,250,000)
4. 7-pod varieties; Barrackpore, primo, yellow, red (1,100,000 to 1,200,000)
5. The Nagas; Bhut Jolokia, Bih Jolokia, Naga Jolokia, Dorset Naga, Naga Morich (900,000 to 1,100,000)
6. Naga x Habanero crosses; Habanaga, Nagabon (800,000)
7. Red Savina Habanero (577,000)
8. Chocolate Habanero or Caribbean Habanero (250,000 to 350,000)
9. Habaneros and Scotch Bonnets (100,000 to 250,000)
10. Tepins, Tabascos, Birds eyes (<100,000)
Source: Australian Geographic
Now here I thought I was the man because I could stroll down the isle of a grocery store, grab a habanero, pop it in my mouth and chew it down without ever breaking stride. Come to find out there are chillis out there almost six times as potent as the habanero?
Well obviously, when you get up to those levels, no one is popping those chilli’s into their mouths, but it did get me thinking . . . I already have a nice start on the obligatory summer habanero plant growing in the back yard, but maybe this year, it’s time to supplement the chilli growing with something even higher on the top ten list.
So I found this guy, here:
It’s a naga jolokia, four times as hot as a habanero on the Scoville scale. Will be planting ’em Friday and am already looking forward to doing the real world test to see if it really is four times as hot as the habanero when you eat it whole.